Horchata Mousse
Horchata is a traditional drink with a long history and many variations across countries, and even regions.Using Mexican horchata as an inspiration I developed this delicious and easy-to-make dessert recipe.Keep reading and try at home this sweet, nutty, and creamy treat. Give this horchata mousse recipe a try today!
Equipment
- Blender
Ingredients
Horchata mix
- 1 cup of long white rice
- 2 cups of water
- 1 cinnamon stick, broken in pieces
- ½ cup of sweet condensed milk
Making the mousse
- ½ cup of horchata mix
- 1½ tsps of unflavored gelatin powder
- 1 cup 1 cup of heavy cream
- ⅓ cup + 2 tbsps of powdered sugar
- 1 tsp 1 tsp of vanilla extract
- 1 cup of crushed Maria cookies (about 12-15 cookies)
Instructions
- To prepare the horchata mix let the rice soaking with the cinnamon overnight or for 5 hours at least.
- Once the soaking time is up, pass everything to the blender. Blend thoroughly for a couple of minutes.
- Strain the mix with a fine strainer, helping yourself with a spat to speed up the process.
- Add sweetened condensed milk with half a cup of the horchata mix. Mix well and transfer to a small pot over low heat.
- Add unflavored gelatin powder and dissolve by constantly moving with a spoon or a spatula. Just make sure that your horchata doesn't simmer nor boil. Now, let's boost the flavor by adding a bit of vanilla.
- Once the gelatin dissolves pour the mix back into the bowl.
- Before whipping the cream chill a bowl for 15 minutes in the freezer. Then, to make the whipped cream, beat the heavy cream at high speed for about 5 minutes, until you see peaks forming. Add powdered sugar for better consistency and continue beating.
- Gradually fold the whipped cream into the horchata mix with a spat in delicate strokes. Then cover the bowl with a lid or plastic wrap and stick it in the fridge for at least 2 hours.
- I used sundae glasses to serve the mousse but you can choose any other that you like.
- Add a layer of crushed Maria cookies at the bottom of the glass.
- Fill a resealable bag with the mousse mix and cut a corner to use it as a piping bag.
- Make lovely swirls over the crushed Maria cookies layer and fill to the top.
- Finish decorating by adding cinnamon powder and a cinnamon stick.
- Ta-dah! Creamy and lovely horchata mousse!
Video
Notes
You may find yourself with some extra rice mix. You can have a bit of horchata for yourself :)
